Heat the vegetable broth to boiling. Add the quinoa, bring to simmer, cover and cook for 15 to 20 minutes or until the liquid has absorbed. Once cooked, remove from heat & set aside.
While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until the onions have softened, about 3 to 5 minutes. Add the garlic, and cook for 30 seconds.
Add the chickpeas, tomatoes, cumin, smoked paprika, chili powder, salt, black pepper & red pepper flakes, if using. Stir to incorporate. Cover and reduce heat to a simmer. Continue to cook for 10 minutes, stirring occasionally.
To serve, spoon the cooked quinoa (about 1/2 to 3/4 cup) in a bowl. Place some fresh chopped spinach (about 1/4 cup) over the quinoa. Place the chickpea mixture (about 3/4 cup) over the spinach. Finally, garnish with some chopped parsley.